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Onsdag 18:00 - 22:00 Torsdag 18:00 - 22:00 Fredag 18:00 - 22:00 Lördag 18:00 - 22:00

Essence Stockholm

Hem
Sverige
Stockholm
Essence Stockholm

Counter Dining Restaurant in Kungsholm Stockholm
(1)

02/08/2026

Hand dived Scallop, Morels, White Asparagus, Miso Butter Sauce.

28/07/2026

Hamachi Crudo, Tomato Water, Radish, Trout Roe, Coriander. 🐟

26/07/2026

New Event, August 12th!

The Glorious Grouse is an old Scottish tradition and celebratory dinner that marks the start of the Grouse hunting season. For this evening the grouse is our main focus, we take in whole birds and break them down. Utilising all the different parts in the evenings tasing menu.

MENU

Grouse Parfait, Kale, Lichen, Smoked Grouse.
2022, Trénel, Côte du Py Morgon, France.

Game Consommé, Ceps, Tortellini, Blackcurrant Leaf Oil.
2021, Hartmann Doná, Lagrein, Trenito-Alto Adige, Italy.

Roasted Grouse Farci, Beetroot, Blackcurrant, Swiss Chard.
2023, M. Chapoutier, Les Meysonniers, Crozes-Hermitage, France.

Cranachan 2026, Glenrothes 18YO, Raspberry, Honey, Oatmeal.
2025, Tenuta Langasco, Brachetto, Piemonte, Italy.

Shortbread, Strawberry, Sherbet.

Menu: 1200sek

Wine Paring: 950sek

* Please note very small changes to the menu may occur if there are any issues with product availability on the date of the event.

Tickets are available via my website (link in bio)

19/07/2026

Upcoming events

Soon we will return from our Summer break and we have a lot of events in our calendar!

July 30-31st: Champagne Dinner. 🥂
August 12th: The Glorious Grouse, Hunters Dinner. 🥚
August 19th: Influences from the Kitchens and Wine Cellars of Italy. 🇮🇹
August 26th: Nose to Tail Dinner: Duck.🦆

Tickets for our events can be purchased via our website (Link in bio)

18/07/2026

Any book tips for our collection? 📚

13/07/2026

Time to get back in the kitchen after a short summer break!

With an abundance of amazing seasonal produce available I am testing out a ton of new dishes at the moment.

Bookings open for the months of July, August and September and can be made via the link in our bio.

11/07/2026

Strawberry ice cream sandwich, vanilla, heather honey and bee pollen 🍓🐝🍯🍦

10/07/2026

A fun dessert from a while back when there was no fruit in season.

A salt chocolate crème with malt gel and crackers made from old sourdough bread that has been soaked in malted milk, mixed into a pure and then baked into wheat shaped biscuits.

Served with some crystallised chocolate for a little crunch.

08/07/2026

One oyster, two small dishes—both hold equal value, but in very different ways.

On one side, you have the oyster, lightly smoked over the stovetop and neatly trimmed, served with a spoonful of caviar, a rich butter sauce, and lovage oil.

The oyster is presented classically in its shell. These are premium ingredients that come at a high cost, yet the dish itself requires relatively little skill or preparation time to execute.

On the other side, we tell a different story. Here, we use ingredients that are largely considered waste—parts that otherwise might have been discarded without a second thought.

This dish is made from the trimmings of the oyster. The caviar is fake, composed of the oyster’s juices, squid ink, and leftover wine. It is transformed using calcium chloride and sodium alginate to create the illusion and texture of trout roe.

At the bottom sits a shell made from dried herbs and seaweed scraps, filled with a smooth oyster emulsion made from the excess meat.

Topped off with the tough green ends of a leek, finely shredded and fried until light and crisp.

Fittingly, the dish is served in the top half of the oyster shell—the part that almost everyone throws straight into the bin.

Yet despite being made almost entirely from what would otherwise be considered waste, this dish demands an enormous amount of labour. Its long, intricate processes can span several days and require specialised equipment and advanced techniques.

In terms of presentation and taste, I think they sit at an equal level, however the craftsmanship required in creating something out of nothing sets the second dish apart!

07/07/2026

CHAMPAGNE DINNERS

On Thursday the 30th and Friday 31st of July, we will host a pair of Champagne dinner's at Essence.

The evenings will feature a four course tasting menu, paired with Champagnes from some of my favourite houses.

The lineup brings together three iconic larger producers, Krug, Henriot and Billecart-Salmon. Alongside a smaller producer Mallol-Gantois that holds an exceptional quality.

The evening’s menu

Gillardeau Oyster, Whey Sauce, Caviar.
Mallol-Gantois, Grand Réserve, Cuvée Grand Cru.

Hamachi, Tomato, Trout Roe, Nasturtium.
2015, Henriot, Millésime.

Lobster, Cannelloni, Ramson, Butter Sauce.
Krug, Grande Cuvée, Edition 173.

Rhubarb, Vannila, Oatmeal, Strawberry.
Billecart-Salmon, Le Réserve.

Menu including Champagne Pairing: 2750sek

Tickets to the event can be purchased via my website (link in bio)

* Please note very small changes to the menu may occur if there are any issues with product availability on the date of the event.

Adress

Hjalmar Södersbergs Väg 10
Stockholm
11214

Öppettider

Onsdag	18:00 - 22:00
Torsdag	18:00 - 22:00
Fredag	18:00 - 22:00
Lördag	18:00 - 22:00

Webbplats

http://www.restaurantessence.com/

Aviseringar

Var den första att veta och låt oss skicka ett mail när Essence Stockholm postar nyheter och kampanjer. Din e-postadress kommer inte att användas för något annat ändamål, och du kan när som helst avbryta prenumerationen.